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Why We Love the Yosukata Carbon Metal Wok Pan

Stir-frying, braising, steaming, simmering, deep-frying, smoking: a reliable wok’s versatility is aware of no bounds. There’s a motive why the pan’s a “cornerstone of so many cuisines throughout the globe,” as we stated in our wok review

After we examined woks final 12 months (as a part of our award-winning wok issue, ahem), we centered on 14-inch, flat-bottomed carbon metal woks—a flexible dimension that’ll work on any stovetop, together with electrical and induction. The winner from that testing was the Yosukata Carbon Steel Wok Pan and, boy, y’all love it. It’s grow to be one among our prime evaluations! Which, in fact, makes us endlessly glad! 

It’s simple to discern why the wok’s so well-liked: the Yosukata is gorgeous, with a blue-black floor; it’s additionally quick and heat-responsive. In our checks, meals slid throughout its floor, water boiled shortly, and tossing was simple. The Yosukata has a helper deal with and a wood deal with that stays cool to the contact, too. And, as you in all probability learn, the Yosukata’s simply $60—not unhealthy for a carbon metal pan that’s gonna be used a ton and can virtually final a lifetime, not less than so far as cookware goes. 

Critical Eats / Tim Chin


To purchase: Yosukata Carbon Metal Wok Pan, $61 at amazon.com

Good to Know

  • Weight: 3 lb, 8 oz
  • Lip-to-lip diameter: 13.5 inches
  • Suitable with induction: Sure
  • Earlier than use: Scrub off the protecting oil movie previous to seasoning or cooking
  • Cleansing: Hand-wash and dry instantly (and rubbing a drop of impartial oil on the wok could not damage, too)

FAQs

How do you season a wok? 

Seasoning a carbon metal wok isn’t arduous, however it does take a while (and can make your kitchen smoky). You’ll be able to learn how to season a wok here (or watch our video).

What are you able to make with a wok? 

This matter deserves its personal article! Which is why we rounded up all of the issues you are able to do with a wok here. This contains stir-frying, braising, steaming, deep-frying, and smoking.

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